Coconut Lemon Meltaways
13th April 2015
Mango and Kiwi Cashew Parfait
13th April 2015
Ingredients
- 2 cup fresh young coconut meat (about 2 young coconuts)
- 1 cup raw cashews soaked 4-6 hours
- 1 cup raw almond milk
- 1 tsp vanilla extract
- 1 1/2 tsp peppermint extract
- 1/4 cup raw agave or maple syrup + 2 tbsp
- 1 handful of fresh spinach (optional, for color)
- Raw Chocolate Chunks
- 3 tbps organic virgin coconut oil melted
- 1/4 cup raw cacao powder
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Servings:
Instructions
- To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth.
- Transfer to a shallow container and refrigerate for about 2 hours, until chilled all the way through.
- Meanwhile combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze.
- Once frozen (15-25 minutes) remove chocolate and cut into small chunks.
- Add the chilled ice cream to your ice cream maker and process according to manufacturer's instructions. Once done place the ice cream in a loaf pan, stir in chocolate chunks, then smooth top and cover.
- Return to freezer and allow 2-3 hours for the ice cream to freeze.
- Remove from freezer and let thaw 10 minutes before serving.
- Enjoy!
